crockpot - Lentil + Vegetable Stew
Source of Recipe
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Recipe Link: http://recipes.howstuffworks.com/hearty-lentil-and-root-vegetable-stew-recipe.htm crockpot - Lentil + Vegetable Stew
2, 14 ounce cans chicken broth
1 cup dried red lentils, rinsed and sorted
1 1/2 cups cubed turnip (1 inch)
1 medium onion, cut into 1/2 inch wedges
2 medium carrots, cut into 1 inch pieces
1 medium red bell pepper, cut into 1 inch pieces
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 Tablespoon olive oil
1/2 teaspoon salt
4 slices bacon, crisp cooked and crumbled
1/2 cup finely chopped green onions
Combine broth, lentils, turnip, onion, carrots, bell pepper,
oregano and pepper flakes in 3 1/2 to 4 quart crockpot/slow
cooker. Pour broth over top. Cover; cook on Low for 6 hours,
or on High for 3 hours or until lentils are cooked.
When lentils are tender, stir in Olive oil and salt. Sprinkle
each serving with bacon and green onion.
Makes 8 servings.
Nutritional Info for 3/4 cup stew with 1/2 tablespoon bacon
Sodium 355 mg; Protein 12 g; Fiber 9 g; Carbohydrate 21 g
Cholesterol 14 mg; Saturated Fat 1 g; Total Fat 4 g;
Calories from Fat 22 %; Calories 164
Diabetic Exchange: Vegetable 1. Starch 1. Meat 1
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